Cooking Glossary

Açma is a soft, ring-shaped bun made from leavened dough enriched with fat and milk. It is known for its texture that pulls apart in layers, and is usually prepared plain or lightly salted. It is commonly eaten at breakfast and is common among bakery products.

Adjika is a spicy Caucasian sauce made by pounding ingredients such as red chili peppers, garlic, cilantro, and walnuts. It is used both as a sauce and as a seasoning blend alongside grilled meats and boiled vegetables.

Advieh is an aromatic Iranian spice blend made with ingredients such as rosebuds, cinnamon, cardamom, and coriander spice. It adds a sweet, floral aroma to rice pilaf, stews, and meat dishes. Its ingredients vary by region.

Agar agar is a plant-based gelling agent obtained from seaweed. It sets more firmly than gelatin and stays solid at room temperature. Because it contains no animal-derived ingredients, it is used in vegan recipes. It must be boiled to activate.

Aioli is a thick sauce made by emulsifying crushed garlic with olive oil. Traditional recipes contain no egg; modern versions add egg yolk for stability. In Mediterranean cuisine, it is served with fish, vegetables, and bread.

A la carte is a type of service in which the guest selects dishes from the menu individually, each with its own price. Each dish is prepared separately upon order. It offers flexibility as opposed to a fixed menu.

À la minute is the practice of cooking a dish fresh when an order comes in instead of preparing it in advance. In French, it means “at the minute.” The goal is to keep the food as fresh and hot as possible.

Al dente describes the state of pasta in particular being boiled just until it's slightly firm to the bite, not fully soft. This texture leaves a slight firmness at the center of the ingredient. It's the fundamental standard for cooking pasta in Italian cuisine.

Aleppo pepper is a medium-hot, fruity pepper flake from the Aleppo region of Syria. It is known for its slightly oily, moist texture and is used in Middle Eastern dishes and meze.

Alfredo sauce is a creamy sauce formed by melting butter and grated parmesan cheese over hot pasta. It takes its name from Alfredo di Lelio, the Rome restaurateur who popularized the recipe in the early 20th century. Versions popular in America also include cream.

Allemande sauce is a derivative made by thickening chicken or veal velouté with egg yolk and lemon juice. Its name means 'in the German style' in French, though its connection to Germany is disputed. It is used with white meat dishes and vegetables.

Allspice is a spice with a complex aroma reminiscent of cinnamon, cloves, and nutmeg. It comes from the dried berries of the allspice tree and is used in stuffed vegetables, meatballs, and charcuterie. It is sold whole or ground.

Allumette is a knife cut in which vegetables are cut into matchstick-like sticks thinner than bâtonnet, about 3 × 3 × 50 millimeters. Named after the French word for “match,” it is used most often for thin French fries and garnishes. Its thin dimensions allow heat to spread evenly and the food to cook quickly.

Almond flour is a gluten-free, oil-rich flour made by finely grinding almonds. It is a key ingredient in macarons, financiers, and almond cream. It adds moisture to baked goods and is also used in low-carb recipes.

An amuse-bouche is a single-bite offering selected by the chef and served before a meal. It is intended to awaken the palate and set the tone for the menu to come. It is not listed on the menu and is served complimentary.

Anchovy preserve is made by curing anchovies in salt, filleting them, and storing them in oil. It has an intensely salty, umami-rich flavor. Use a small amount in pizza, salads, and sauces to add depth.

Rennet is a natural cheese-making coagulant obtained from the abomasum of a milk-fed lamb or calf. The enzyme it contains curdles milk and starts the cheesemaking process. It is a fundamental source of rennet in traditional cheesemaking.

Anise is a spice made from the sweet, aromatic seeds of the anise plant, which have a flavor reminiscent of licorice. It is used to flavor drinks such as raki, Turkish flatbreads such as pide, and pastries. Although it resembles fennel and star anise, it is a different plant.

Apple cider vinegar is a fruity vinegar made by fermenting apple juice first into alcohol and then into vinegar. It is used in salad dressings, marinades, and beverages. The unfiltered variety contains the mother of vinegar.

Arrabbiata sauce is a spicy Italian sauce made with tomato, garlic, and olive oil, with plenty of dried chili peppers added. Its name means “angry” in Italian, referring to the effect of its heat. It is usually served with short pasta shapes such as penne.

Aurore sauce is a pinkish variation made by adding a small amount of tomato purée to chicken or fish velouté. It takes its name from its color, which resembles the dawn sky. It is served with boiled eggs and white-meat dishes.

Autolyse is a preliminary step in which flour and water are mixed and rested for a while before yeast and salt are added. During this rest, the flour absorbs water and gluten develops on its own, making the dough more extensible. This shortens kneading time and makes the dough easier to work.

Ayran is a refreshing drink made by whisking yogurt with water and salt. It is one of the iconic drinks of Turkish cuisine and is served foamy. It is preferred alongside kebabs, pide, and grilled dishes.

Baba is a moist dessert made by soaking a small bun baked from yeasted dough in rum syrup. The syrup soaks into the spongy dough, giving it a moist, aromatic texture. It is mostly served with whipped cream.

Bagel is a ring-shaped leavened bread with a hole in the center, boiled in water before baking. The boiling step gives it a glossy, chewy crust and a dense interior. It is coated with sesame or poppy seeds and eaten for breakfast.

A baguette is a long, thin French bread made from leavened dough with a crisp crust. The top is scored diagonally before baking, and the bread develops a golden crust in a steam oven. It has an open crumb and a thin, crisp crust.

Baharat is the name of a spice blend used in Persian Gulf and Levantine cuisines, combining spices such as black pepper, allspice, cinnamon, and cumin. It adds a warm, deep flavor to meat, pilaf, and stuffed dishes. Although the Arabic word generally means “spices,” it is also the name of this particular blend.

A heating technique in which one container is placed over another containing boiling water, so the food is heated without direct contact with the heat. It is used to melt chocolate and cook sauces and creams; the contents do not burn, curdle, or split, and remain smooth. The water should not touch the upper container, and it should simmer gently.

Baker's ammonia is an ammonium bicarbonate-based leavening agent that turns entirely into gas when heated, leaving no aftertaste. It gives cookies and crisp pastries a particularly crunchy texture. Because an ammonia smell may linger in moist, thick doughs, it is preferred for thin products.

Baking is the process of cooking food with hot, dry air circulating inside an enclosed oven. The heat generally reaches all sides of the food evenly, forming a crust on the outside and a soft texture inside. It is used for many kinds of food, including bread, cakes, and meat.

Baking powder is a ready-made leavening agent made by combining baking soda and an acid with starch. When moistened and heated, it releases carbon dioxide, helping cake batter rise. It is recommended to bake the batter without letting it rest after adding the baking powder.

A baking sheet is a wide metal tray with a flat or low-rimmed shape used for baking in the oven. Cookies, vegetables, and pastries are baked on it in a single layer. Parchment paper is laid down to prevent sticking.

Baking soda is sodium bicarbonate powder that reacts with an acidic ingredient to produce carbon dioxide. It is used to leaven baked goods and soften legumes. An acid such as yogurt or lemon is needed for it to work.

Baklava phyllo is an unleavened dough rolled out very thinly with starch sprinkled over it. The sheets are stacked in layers and brushed with fat, forming the base of syrup-soaked desserts such as baklava. The thinness determines how crisp the baked dessert becomes.

Barbecue sauce is a thick, sweet-and-sour American sauce made by simmering tomato paste, vinegar, sugar, and smoky spices. It is used as both a marinade and a table sauce for grilled meat and chicken.

Barley bread is a dense, filling bread made from barley flour or a mixture of barley and wheat flour. Because barley's gluten gives the dough little elasticity, it is usually supplemented with wheat flour; barley also contains gluten, so barley bread is not gluten-free and is not suitable for people with celiac disease. It is a traditional bread in the rural kitchens of Anatolia.

Bâtonnet is cutting vegetables into rectangular sticks measuring about 6x6x50 mm. In French cuisine, it is used both as an independent garnish cut and as an intermediate step for smaller dice cuts such as brunoise and macédoine. The name comes from the French word for “little stick.”

Batonnet cut is cutting a vegetable into long sticks with a four-sided cross-section, close to the length and thickness of a finger. It is commonly used for French fries and crispy vegetable garnishes. The thickness of the cut can vary from recipe to recipe.

Batter is a fluid mixture brought to a pourable consistency by mixing flour with plenty of liquid. It is not kneaded but stirred together, then poured directly into a pan or mold. It is used for crepes, waffles, and frying coatings.

Bavarian cream is a light, set cream made by combining crème anglaise, gelatin, and whipped cream. Once poured into a mold and chilled, it is served as a dessert that can stand on its own. Its name means "Bavarian" in French.

Bay leaf is an aromatic spice made from the dried leaves of the bay laurel tree. It is added whole to stocks, stews, and pickles. Remove it after cooking; do not chew it.

Bazlama is a thick, soft flatbread made from leavened dough, rolled into a round shape, and cooked on a griddle. Because it is proofed briefly, it rises slightly and cooks quickly. It is one of the traditional breads served at village meals.

Béarnaise is a hollandaise sauce variation flavored with shallots, tarragon, chervil, and a vinegar reduction. It is named after the Béarn region of France and is served especially with grilled red meat. Because it is an emulsion of egg yolks and butter, temperature control is needed.

A basic white sauce made by adding hot milk to flour toasted in butter (a roux). It's one of the five mother sauces of French cuisine, giving body and thickness to everything from moussaka to lasagna, pasta to gratinéed vegetables. To avoid lumps, add the milk gradually while whisking constantly.

Beef tenderloin is a long muscle along the inner loin and spine of cattle. It does little work, which makes it very tender. Its lean, delicate texture makes it one of the most prized cuts of red meat. It is quickly cooked as steaks or medallions.

Berbere is a hot, aromatic Ethiopian spice blend made with dried red chili peppers, fenugreek, coriander spice, and other spices. It is a key seasoning in stew-like wat dishes. It is known for its deep red color and intense heat.

Beurre blanc is a light-colored emulsion sauce formed by whisking cold butter piece by piece into a mixture of onion reduced with white wine and vinegar. It differs from hollandaise in that it does not contain egg. It is served especially with fish and seafood.

Beurre manié is a thickener made by kneading equal amounts of softened butter and flour into a paste. It is added in small pieces to a hot sauce while it is cooking to thicken it. Unlike a roux, the flour is not cooked beforehand.

Beurre noisette is a warm butter preparation made by melting butter until its milk solids turn hazelnut brown and its aroma becomes pronounced. In French, the name means “hazelnut butter.” It adds a nutty aroma to fish, pasta, and desserts.

Beurre rouge is a version of beurre blanc made with red wine instead of white wine. Cold butter is whisked into reduced red wine and onion. It is served with red meat and game birds.

Bias cut (diagonal cut) is slicing a long vegetable or ingredient by holding the knife at an angled slant. Slices obtained with this technique have a wider cut surface than a straight cut. It is preferred for long vegetables such as green beans, carrots, and onions.

Biga is a stiff Italian pre-ferment prepared with little water and yeast. Being firmer than poolish, it gives bread a stronger structure and balanced acidity. It is used in ciabatta and rustic Italian breads.

Black cumin is a spice whose slender, dark seeds have a smoky, earthy aroma. It is used in Iranian, Indian, and Central Asian cuisines in pilaf and meat dishes. Because of its appearance, it is often confused with nigella seeds.

Black pepper is a sharp spice obtained from the unripe, dried berries of the black pepper plant. It is used as a basic seasoning in almost all savory dishes. Its aroma is strongest when freshly ground.

Black sesame is a dark-colored sesame seed whose hull has not been removed. It has a more intense and nutty aroma compared to white sesame. It is used in Asian cuisine for garnish and flavor, on top of breads and snacks.

Briefly boiling vegetables for 1–3 minutes then immediately plunging them into ice water (shocking). It fixes the color, preserves the texture, and makes peeling easier. It's also essential for stopping enzyme activity in vegetables before freezing.

A blender is an electric appliance with sharp blades that turn ingredients into a purée or liquid. Types include pitcher blenders and handheld (immersion) blenders. It is used to purée soups and make smoothies and sauces.

Blue cheese is a sharp-flavored cheese ripened by introducing mold cultures, which create blue-green veins. In Türkiye, examples include cave-ripened tulum cheese and Konya blue cheese. Because of its intense flavor, it is eaten in small amounts.

Boiling is the process of cooking food in water at or near boiling temperature. Heat is transferred evenly through the liquid, and the food is generally cooked until it softens. Vegetables, meat, and eggs are commonly cooked this way.

Bolognese is a rich meat sauce made by long-simmering ground meat, onion, carrot, and celery with tomato and wine. It takes its name from the Italian city of Bologna and is traditionally served with tagliatelle. The version popularized in Türkiye with spaghetti differs from the original.

A bonbon is a bite-sized chocolate made by filling a thin chocolate shell with a filling such as ganache, praline, or caramel. It can be molded and coated, or shaped by hand. The name comes from doubling the French word bon, meaning “good.”

Bordelaise is a dark sauce made by combining red wine, bone marrow, and shallot with demi-glace. It takes its name from the wines of the Bordeaux region. It forms a classic pairing with red meats, especially steak.

Boza is a thick, slightly sweet and sour beverage made by cooking and fermenting millet, bulgur, or other grains. It is served in winter with cinnamon and roasted chickpeas. It has deep roots in the Balkans and Anatolia.

Braided cheese is made by boiling cheese curds, pulling them into strands, and braiding them. It has a stringy, salty texture. It is served at breakfast and on cheese platters.

Animal brain is a soft, creamy-textured type of organ meat. After boiling and cleaning, it is prepared as a salad, pan-fried, or deep-fried. Its delicate texture calls for careful cooking.

Braising is a technique in which meat is first seared over high heat and then cooked slowly for a long time in a covered pot with a small amount of liquid. This two-stage method tenderizes tough cuts of meat and is the basis of many stew-like dishes.

Bran is the fibrous outer layer separated from wheat and other grain kernels during milling. It is used to add fiber to bread and pastries. It emerges when flour is sifted and is a component of whole-grain products.

Bran bread is a high-fiber bread made by adding wheat bran to white flour. The bran both makes the texture denser and gives the bread a darker color. It is preferred as a more filling option than white bread.

A bread basket is a woven or metal basket used to serve sliced bread and baked goods at the table. A cloth lining inside keeps the bread warm and moist. Bread baskets are used in restaurants and at home.

The crumb is the soft, porous interior of bread beneath the crust. The pockets left by gases produced during fermentation determine the density and distribution of air in the interior. Whether the crumb has an open or tight structure depends on the dough’s consistency and how it is baked.

Breadcrumbs are a coating ingredient obtained by finely grinding dried bread. They are used to coat schnitzels and meatballs and to give fried foods a crispy crust. They are also sprinkled on top of gratins to brown them.

A frying technique where an ingredient is coated in sequence with flour → beaten egg → breadcrumbs. It gives a crispy outer crust and a juicy interior. To keep the coating from falling off, shake off the excess between each layer and rest the coated ingredient in the fridge for 15 minutes.

A bread knife has a long, saw-like serrated blade that slices crusty bread without crushing it. Its serrations cut through the crust without pressing down on the inside. It is also used to slice cakes and tomatoes.

Brine is a solution of salt and water used to preserve and flavor foods. It is the liquid in which cheese, olives, and pickles are kept; it is also used to soak meat in salted water to add moisture. The Turkish word salamura is of Greek origin.

Brined cheese refers both to a method and to a product: fresh cheese is kept in salted water, where it ripens and is preserved. The brine protects the cheese and gives it a sharp flavor. Turkish white cheese and Tulum cheese varieties are preserved this way.

Brined grape leaves are fresh grape leaves preserved in salted water so they can be used throughout the year. The brine softens and preserves the leaves. They are a key ingredient in stuffed grape leaves.

Brined olives are a product prepared by soaking raw olives in salted water for a long time to remove their bitterness. During fermentation the olive softens and gains flavor. Most black and green olives are processed this way.

Boiling is when a liquid bubbles vigorously and continuously at high heat, and food is cooked within that liquid. The steady high temperature at the boiling point speeds up cooking. It's widely used for cooking pasta and legumes.

Bringing an ingredient to room temperature means taking it out of the refrigerator and letting it sit for a while before cooking until it reaches the surrounding temperature. This is important for even cooking and mixing when using ingredients such as butter, eggs, and meat. The waiting time depends on the size of the ingredient, but perishable ingredients such as meat and eggs should not sit at room temperature for more than 2 hours, or 1 hour above 32°C / 90°F.

Brining is a preparation process that lets meat or vegetables sit in a saltwater solution for a certain time so they retain moisture, soften, and take on flavor. The salt ratio and resting time are adjusted according to the type of ingredient. It is used as a preliminary preparation step in pickling and in some meat-cooking recipes.

Brioche dough is a leavened dough enriched with plenty of butter and egg. The high proportion of fat and egg gives a soft interior close to a cake consistency. It forms the base of French breakfast buns and sweet breads.

Brisket is a cut of meat from the animal's lower chest, rich in fat and connective tissue. It becomes tender with long, slow cooking. It is suitable for pan-browning (kavurma), boiling, and smoking.

Brunoise is a knife-cutting technique in which vegetables or fruit are cut into small cubes measuring approximately 2–3 millimeters on each side. First cut the ingredient into thin strips (julienne), then cut across the strips to make evenly sized small cubes. This technique is often used when preparing soups, sauces, and garnishes.

Buckwheat flour is a gluten-free flour made by milling buckwheat seeds, which are unrelated to wheat. It has an earthy flavor and a gray-brown color. It is used in crepes, noodles, and gözleme (Turkish griddle flatbread).

Buffalo sauce is an orange, sharply spicy American sauce made by mixing hot pepper sauce with melted butter. It takes its name from Buffalo, where it was first served with chicken wings.

A buffet is a style of service in which many dishes are displayed on long tables and guests fill their own plates. Hot and cold sections are arranged separately. Buffets are common at hotel breakfasts and receptions.

Bulama is a regional Turkish product made by simmering grape must until it reaches a medium-thick consistency, before it becomes grape molasses. It is thinner and less concentrated than grape molasses and is used as a sweetener at breakfast and in desserts.

Bulk fermentation is the first rising stage in which the dough rests as a whole before being shaped. During this process the yeast works, the dough gains volume, and its aroma develops. Its duration and temperature directly affect the bread's interior structure.

Butter is a solid milk fat obtained by churning clotted cream or cream to separate the fat from water and buttermilk. It is used in cooking, baking, and at breakfast. It comes in salted and unsalted varieties.

Buttercream is a sweet, firm-textured covering cream made by whipping soft butter with powdered sugar. In its simplest form it is known as American buttercream; there are also meringue-based and syrup-based variants. It is widely used to decorate cakes and cupcakes.

Butterfly cut is a technique in which meat, fish, or shrimp is cut horizontally through the middle of its thickness without fully separating it, then opened out to the two sides to obtain a flat shape resembling a butterfly's wings. This technique both shortens cooking time and provides a wide surface for stuffing or seasoning. Chicken breast and shrimp are among the ingredients most often given this cut.

A cake pan is a deep pan that gives cake batter its shape and bakes it in the oven. It comes in different shapes, such as a Bundt (baba) pan, a round pan, and a rectangular pan. Greasing and flouring the pan helps the baked cake release easily.

A cake roll is a dessert made by spreading cream or jam over a thinly baked sponge cake and rolling it up. When rolled while still warm, the cake takes shape without cracking. It is known for the spiral pattern revealed when sliced.

A cake server is a serving utensil with a wide, triangular blade used to cut cake and transfer each slice to a plate without breaking it. Its flat surface supports the slice. It is used to serve cake and pie.

A cake stand is a footed tray that presents a cake by raising it above the table. Its height makes the cake stand out and makes slicing easier. It is used for celebrations and special-occasion presentations.

A canelé is a small French pastry made by baking a fluid batter flavored with vanilla and rum in fluted copper molds. It has a dark, caramelized exterior and a soft, spongy interior. It is a classic dessert from the Bordeaux region.

Canned fish is made by cooking cleaned fish and storing it in an airtight can with oil, brine, or sauce. Tuna, sardines, and mackerel are the most common types. It is known for its long shelf life and convenience.

Canning is a method of preserving food for a long time at room temperature by packing it into airtight jars or tin containers and using heat treatment to inactivate microorganisms. The airtight seal formed by the vacuum prevents contact with air and helps prevent spoilage. Jam, tomato paste, and canned vegetables are made using this method.

Canning is a method of preserving food by heat-treating it in jars or cans to sterilize it and sealing it airtight. This method keeps the product from spoiling for a long time. When canning at home, use a tested processing time for the specific food; low-acid foods such as vegetables, meat, and fish must be processed only in a pressure canner (not a regular pressure cooker). Vegetables, fruits, meat, and fish can be canned.

Caramel is an aromatic ingredient made by melting sugar with no water or a small amount of water and cooking it until it turns golden brown. Depending on the heat and cooking time, it ranges from light and fluid to dark and slightly bitter. It forms the basis of sauces, fillings, coatings, and sugar decorations.

The process by which sugar (or the natural sugars in vegetables) browns and develops flavor under heat. Caramelizing onions takes 30–40 minutes over low heat; rushing the process and burning them makes them bitter. Desserts use two methods: dry caramel and wet caramel.

Carbonara sauce is made by combining egg, grated cheese, and fried guanciale with the residual heat of hot pasta. Because the egg is not fully cooked, use pasteurized eggs when serving pregnant women, young children, older adults, or people with weakened immune systems. Cream is not used in the traditional recipe; the consistency is adjusted with pasta water. The exact origin of the name, which means “coal miner’s style,” is uncertain.

Cardamom is a strongly aromatic spice made from the pods of the cardamom plant, which contain fragrant seeds. It is used in coffee, desserts, and rice dishes. Green and black varieties have different aromas.

Carob molasses is a natural sweetener made by boiling down carob fruit juice into a thick syrup. It has an earthy, chocolate-like aroma. It is traditionally considered energizing and is consumed at breakfast.

A carpaccio cut is a way of slicing ingredients eaten raw, such as beef tenderloin or fresh fish, into paper-thin, nearly transparent slices. Partially freezing the meat usually makes it easier to slice thinly. This brief freeze only helps with slicing and does not kill parasites in fish; raw meat and fish are not suitable for pregnant women, young children, older adults, and people with weakened immune systems. It is the basic preparation technique for the classic Italian appetizer carpaccio.

A cast-iron skillet is a heavy pan made from cast iron that retains heat for a long time. Its ability to withstand high heat makes it suitable for searing and oven cooking. With use, it becomes seasoned with oil and develops a naturally nonstick surface.

Caviar is the salted, processed roe of certain fish, especially sturgeon. It is a luxury product with a salty, oceanic flavor. Its tiny beads burst in the mouth, so it is served in small amounts.

Fenugreek paste for pastirma is a dark red mixture made by combining fenugreek seed powder with red pepper, garlic, and water and letting it rest. It is used to coat the outside of pastirma, a signature cured meat of Kayseri cuisine.

Cevizli sucuk is a sweet made by repeatedly dipping walnuts threaded on a string into grape must thickened with starch, then drying them. It is named for its sausage-like shape and is unrelated to fermented meat sausage. It is known as churchkhela in the Caucasus.

A Turkish coffee pot is a small vessel with a long handle and narrow opening, used to brew Turkish coffee. It is usually made of copper or steel. Its narrow opening helps preserve the coffee foam as it brews.

Chaat masala is an Indian spice blend with a tangy, salty flavor, made with black salt, amchur, cumin, and black pepper. It is sprinkled over fruit, snacks, and salads. Its distinctive aroma comes from the sulfurous black salt.

Challah is a leavened Jewish bread enriched with egg and a little sugar, usually shaped into a braid. It is known for its soft, slightly sweet interior and glossy surface. It is traditionally served at Shabbat and holiday tables.

Chantilly cream is a light cream made by whipping heavy cream with powdered sugar and vanilla until soft peaks form. It is commonly used to decorate cakes, fruit, and beverages. Its name is thought to come from the Château de Chantilly in France.

Barbecuing (grilling over charcoal) is an open-fire cooking method done on a grill grate over charcoal or wood embers. Smoke and ember aroma permeate the food, adding a characteristic flavor. Meat, vegetables, and seafood can all be prepared on the barbecue.

Charcutière is a variation of Sauce Robert made by adding finely chopped pickles. Its name comes from its pairing with charcuterie, especially pork dishes. Its sour, sharp notes balance fatty meats.

Charlotte is a cake made by lining the sides of a mold with ladyfinger biscuits and filling it with mousse or bavarois. Once chilled and unmolded, the biscuits form the outer wall. It is prepared with fruit or chocolate cream fillings.

Char siu sauce is a dark red, glossy Cantonese marinade prepared by mixing hoisin sauce, honey, soy sauce, and five-spice powder. It takes its name from char siu, the Cantonese roasted pork dish marinated in this sauce.

Chasseur sauce is made by reducing mushrooms and shallots in white wine, then finishing it with demi-glace and tomato. Its name means “hunter” in French because it is served with game. It is also often served with chicken and beef.

A Chateaubriand cut is a thick cut from the thickest middle section of the beef tenderloin, generally portioned for two people. It is named after the nineteenth-century French writer and statesman François-René de Chateaubriand. Because of its thickness, the center is intended to remain rare. For pregnant women, young children, older adults, and people with weakened immune systems, it is cooked until the center reaches 63°C / 145°F and rested for at least 3 minutes.

A château cut is a classic French garnish cut in which peeled potatoes are trimmed into a barrel shape with rounded ends, about five centimeters long. It is usually served as a large potato garnish alongside roasted meat. It is larger than the cocotte cut; fondant is a separate preparation.

A cheese board is a board for serving assorted cheeses with nuts, fruit, and jam. Arrange the cheeses from soft to hard. Cheese boards may have a wood or stone surface.

Cheesecake is a dessert made with a cream cheese, sugar, and egg filling, baked over a cookie crust or set by chilling. The baked version is dense, while the chilled version is light and creamy. It is served with fruit sauce or caramel.

A chef's knife is a multipurpose knife with a wide, slightly curved blade that makes chopping, mincing, and slicing easier. Its curved blade allows the knife to rock for fast chopping. It is the most commonly used knife in professional kitchens.

Chermoula is a spicy North African sauce made by combining cilantro, cumin, garlic, lemon, and olive oil. In Moroccan and Tunisian cuisines, it is used both to marinate fish and as a serving sauce. The proportions of pepper and other spices vary by region.

Chestnut cream is a dense cream made by flavoring boiled chestnut puree with sugar and vanilla. It is the main component of the Mont Blanc dessert, piped into thin strands. It is also used as a breakfast spread or a cake filling.

A cheveux cut means slicing a vegetable into strips as thin as a strand of hair. The French-derived name comes from the word for hair and describes this thinness. It is generally used for ingredients such as potatoes that are quickly deep-fried until crisp.

Chia seeds are small, oily seeds that form a gel-like layer when they come into contact with liquid. They are used in pudding, smoothies, and bread, and also serve as an egg substitute for binding. The name comes from the Aztec language, Nahuatl.

Chicken breast is lean, white poultry meat from the chicken’s breast. It cooks quickly and dries out if overcooked. It is grilled, sautéed, or boiled, and is also the main ingredient in Turkish chicken breast pudding.

A chicken wing is a poultry cut from the bird’s wing, with a high proportion of skin and bone. It is marinated and grilled or baked. It is popular for its crispy skin and juicy meat.

Chickpea flour is a gluten-free, protein-rich flour made by grinding dried chickpeas. In Indian cuisine, it is known as besan and used in fritter batters and flatbreads. Its binding property also makes it a preferred substitute for eggs.

Chiffonade is a technique in which leafy vegetables or herbs are stacked, rolled up, and cut into thin strips. In French cuisine, the technique is known as chiffonade. It is often used for leafy ingredients such as basil and spinach.

Chiffonade is a technique in which leafy greens such as basil, lettuce, or spinach are stacked, rolled tightly, and cut into thin strips. The term derives from the French word for “rag,” and the technique is used to garnish soups, salads, and sauces. To prevent the leaves from darkening, they should be cut quickly and thinly with a sharp knife.

Chimichurri is a cold sauce of Argentine origin made by mixing parsley, garlic, often oregano, red pepper, vinegar, and olive oil. It is served especially as an accompaniment to grilled meat.

Five-spice powder is a Chinese blend made by grinding star anise, cloves, cinnamon, Sichuan pepper, and fennel. It is traditionally associated with the five flavors, although its ingredients and proportions vary by recipe. It is used with duck and in braised dishes.

Truffle is a soft chocolate made by rolling ganache into small balls and coating them with cocoa, nuts, or chocolate. It takes its name and irregular shape from the truffle mushroom it resembles. It is known for its dense texture that melts in the mouth.

Chocolate vermicelli is a decorative ingredient made by shaving chocolate into thin, short strands. It is sprinkled over cakes, cookies, and ice cream to add texture and visual appeal. The name comes from the Italian word vermicelli, meaning “little worms.”

A chop is a bone-in slice of meat cut from the back of a lamb or cow. The bone adds flavor to the meat as it cooks. Chops are usually cooked quickly on the grill.

Chopping is dividing an ingredient into smaller, more workable pieces with a knife. The size of the pieces can be coarse or fine depending on the recipe's needs. It's one of the basic steps in preparing vegetables, fruit, and meat.

Choron is a pinkish derivative made by adding tomato purée to béarnaise sauce. The tarragon aroma is balanced by the tomato's slight tartness. It is generally used alongside grilled meat and fish.

Choux pastry is made by cooking water and butter with flour on the stovetop, then adding eggs to make a soft dough. In the oven, moisture evaporates and the pastry puffs up, forming a hollow center. It is the base for desserts such as éclairs, profiteroles, and cream puffs.

Chuck is a cut of meat from the forequarter, around the shoulder blade. Because it contains connective tissue and fat, it develops flavor during slow cooking. It is suitable for Turkish-style pan-browned meat dishes, stews, and ground meat.

Chutney is a sweet-and-sour Indian sauce prepared by simmering fruits or vegetables with sugar, vinegar, and spices until thickened. Depending on its consistency, it can be prepared as a fresh purée or as a thick, jam-like sauce.

Ciabatta is a flat Italian bread with high hydration and an open, airy crumb, usually made with biga. It is known for its soft, moist interior and thin crust. Its name, which means “slipper” in Italian, comes from its flat shape.

Cinnamon is a spice with a sweetish, warm aroma obtained by drying the inner bark of the cinnamon tree. It is used in desserts, hot beverages, and some meat dishes. It is available as sticks or ground.

Çiroz is a traditional preserve made by salting and sun-drying mackerel that has lost fat after spawning. It is known for its firm, dry texture; it is softened in vinegared water and served as an appetizer. It is a traditional product of Aegean and Istanbul fish culture.

Ciselé is a technique for finely chopping onion or similar vegetables by making horizontal and vertical cuts while keeping the root end intact. The French verb ciseler means to cut finely or score; it is one of the most commonly used basic knife techniques in the kitchen. Because the onion root stays attached, the pieces do not scatter while chopping.

Citric acid crystals are the powdered, crystalline form of citric acid and add tartness to food in place of lemon juice. They are used as a preservative and acidulant in pickles, syrups, and preserves. Because a small amount adds strong tartness, measure carefully.

A citrus juicer is a tool that extracts juice from fruits such as lemons, oranges, and limes while separating out the seeds and pulp. It comes in hand-press, twisting, and press-operated types. It is used to make fresh juice and sauces.

Civil cheese is a fresh cheese made from skimmed milk with a fibrous, string-like texture. It is a regional product of Erzurum and the surrounding area. Its low-fat, stringy texture makes it suitable for breakfast.

Kaymak is a thick clotted cream that collects on the surface of full-fat milk when it is heated slowly and left to rest. It is eaten with honey at breakfast and served with desserts. The variety made from buffalo milk is the richest and most prized.

Clove is a spice with a sharp, slightly sweet aroma, obtained from the dried flower buds of the clove tree. It is used in compotes, mulled wine, and meat dishes. Because its aroma is strong, it is used sparingly.

Cocktail sauce is a pink sauce made by mixing ketchup or tomato sauce with horseradish, lemon juice, and Worcestershire sauce. It is served with cold seafood appetizers such as shrimp cocktail.

Coconut flour is a gluten-free flour obtained by drying and grinding coconut meat after its oil has been extracted. Since it absorbs a lot of liquid, it is used in recipes in small amounts along with plenty of liquid. It has a mildly sweet aroma.

Cocotte cut is a smaller version of the château cut, trimming a potato into a barrel shape about four centimeters long. It is used as a garnish alongside meat dishes served in small casserole dishes. It takes its name from the small casserole dish in which it is traditionally cooked.

Dry curd cheese is a fat-free, crumbly cheese made by heating skimmed milk or a yogurt drink and souring it until it curdles. It is mixed with herbs and used for breakfast and in savory pastries.

Colostrum is the thick, nutrient-rich milk produced by cows or sheep in the first days after giving birth. When heated, it separates into cheese-like curds, so it is used to make colostrum pudding and custard. Because it is available for only a short time, it is seasonal.

Compote is a product made by lightly cooking fruit in sugared water and storing it together with its syrup. It differs from jam in that the fruit pieces remain whole. It is served cold as a drink or alongside dessert.

Concassé is a cutting technique in which tomatoes, usually peeled and seeded, are coarsely chopped into small, irregular pieces. The term derives from a French verb meaning “to crush” or “to break roughly,” and it is often used in sauce and soup bases. The same term can also be used for ingredients other than tomatoes, such as hazelnuts.

Confit is a technique in which meat or certain vegetables are cooked slowly for a long time at a low, steady temperature in their own fat or plenty of oil. The low temperature softens the texture; the cooked product can be kept in its fat in the refrigerator, but the fat does not preserve it at room temperature. Vegetable confits such as garlic confit should be kept in the refrigerator and used within 4 days, or frozen. Duck confit is the best-known example of this method.

Cooking in paper (en papillote) is a technique where food is wrapped in oven-safe paper or foil and cooked in its own steam. Moisture and aroma are preserved inside the packet, so the ingredient cooks without drying out. Fish and vegetables are often prepared this way.

Copeaux is a cutting technique describing the production of thin, curled shavings from ingredients such as chocolate, cheese, or vegetables using a peeler or knife. It comes from the French word for shavings, and it is generally used decoratively in dessert and plate garnishing. The hardness of the ingredient directly affects how the shaving curls.

Çörek is a Turkish term that refers to a broad category of sweet or savory baked goods made from leavened dough. They come in various shapes, including braids, rings, and rolls, and may be filled with tahini, walnuts, or cheese. Names and shapes vary by region.

Coriander seeds are a spice with a mild, lemony, fresh aroma. They are used in spice blends, pickles, and meat dishes. The fresh leaves of the coriander plant are used separately as an herb called cilantro.

Cornbread is a dense-textured bread made primarily from corn flour, usually prepared without yeast or with a leavening agent. Corn flour gives the bread a yellow color and a slightly sweet flavor. It is common in the Black Sea region and in the cuisine of the American South.

Cornmeal is a yellow, gluten-free flour made by grinding dried corn kernels. It is used in cornbread and some pastries. Unlike cornstarch, which is finely ground starch, cornmeal is made from the whole kernel.

Coulis is a fluid French sauce made by boiling fruit or vegetables, then puréeing and straining them. It is used as a garnish sauce for desserts and as an accompanying sauce for savory dishes.

Couverture is professional-grade chocolate used for coating, with a high cocoa butter content and high fluidity. Its high fat content makes it possible to achieve a thin, glossy coating when it is tempered. It is preferred for bonbons, molded chocolates, and decorative work.

Covered-pot steaming is a method of cooking food in its own steam in a covered pot with a small amount of liquid. The lid traps moisture so the food cooks without drying out. Steaming vegetables and fish this way is common in Turkish cuisine.

Crab is a shellfish with a broad, flat shell and claws. Its claw and body meat has a slightly sweet flavor. The crab is boiled, the meat is removed from the shell, and it is used in salads and soups.

Cracked green olives are made by lightly crushing green olives without breaking the pits, then curing them in brine. The cracked surface lets bitterness leach out faster and helps seasonings penetrate. They are flavored with garlic, lemon, and thyme.

Craquelin is a crisp topping made by kneading butter, sugar, and flour, rolling the dough thin, and placing it on choux pastry. As the choux pastry rises in the oven, the topping gives it an even rise and a cracked, crunchy surface. It is used on choux au craquelin and colorful profiteroles.

Crayfish is a freshwater crustacean that lives in lakes and streams and resembles a small lobster. It is caught in the regions of Eğirdir and Eskişehir. It is eaten boiled, with sauce, or as an appetizer.

Cream is a pourable dairy product made by separating the fat-rich top layer of milk. Depending on its fat content, it can be pourable, suitable for whipping, or thick like clotted cream. It is used to enrich sauces, soups, and desserts.

Creaming is the process of beating butter and sugar together until the mixture is pale and fluffy. It incorporates air into the mixture, making cakes and cookies light and fluffy. It is one of the fundamental leavening methods in pastry making.

Crème anglaise is a pourable custard sauce made by cooking milk, egg yolks, and sugar over low heat, without starch, until it coats the back of a spoon. It is poured over desserts or forms the base of derivatives like bavarois and ice cream. In French it means 'English cream.'

Crème brûlée is a dessert made from a custard of egg yolks, cream, and sugar baked in a water bath, then topped with sugar that is torched to caramelize. The thin sugar layer on top forms a crisp crust that cracks under a spoon. In French it means 'burnt cream.'

Crème caramel is a dessert made by pouring caramel into the base of a mold, adding a custard prepared with milk, eggs, and sugar, and baking it in a water bath. When inverted for serving, the caramel flows over the top. It has the same structure as Spanish flan.

Crémeux is a soft, silky cream made by combining crème anglaise with chocolate. It is more fluid than ganache but richer than pastry cream. In modern pastry, it is used as a layer or filling.

Crepe batter is a pourable batter made with flour, milk, egg, and a little fat. It is spread in a thin layer in a hot pan and cooked to make thin, flexible crepes. It is served with sweet or savory fillings.

A crepe pan has low sides and a flat base and is used to cook thin crepes and gözleme (Turkish flatbread). Its low sides make the crepes easy to flip. It usually has a nonstick surface.

Croissant dough is a laminated dough made by folding and rolling out yeast-leavened dough with butter. The yeast and the layers give it both a risen and a flaky texture. It is rolled into a crescent shape and baked to make croissants.

Crosswise cutting is slicing an elongated ingredient at a right angle to its grain. It is especially useful for steak because cutting across the meat fibers produces a more tender bite. It is also used on vegetables to help them cook faster.

Croustillant is a crisp layer made by combining praline or chocolate with crunchy wafer flakes, such as feuilletine. In modern pastries, it is placed between creamy layers to add texture and crunch. In French, it means “crunchy.”

A crudo cut is the slicing of fresh fish into thin, even slices to be eaten raw. Its name comes from the Italian word for “raw,” and it is generally served simply with olive oil and lemon. It is a presentation style similar to sashimi and carpaccio, but specific to Italian cuisine. Fish to be eaten raw should be previously frozen; pregnant women, young children, older adults, and people with weakened immune systems should not eat raw fish.

Crumb topping is a crisp top layer prepared by rubbing flour, butter, and sugar into coarse crumbs. It is sprinkled over cakes, pies, and muffins and baked to form a crunchy surface. It is known in German as streusel.

Crushed describes an ingredient that has been pounded into coarse pieces with a mortar or pestle. Unlike grinding it into a powder, this leaves a coarse texture and releases the aroma more slowly. It is commonly used for walnuts, spices, and garlic.

Crust is the crisp, colored outer layer that forms on the surface of bread as it bakes. At high heat, the browning of flour and sugars gives it color, aroma, and crispness. Crust thickness varies with the oven's humidity and baking temperature.

Cubed meat refers to meat cut into walnut-sized cubes. It is generally used in stews, casseroles, and skewers. The Turkish term, kuşbaşı, comes from the small, even pieces.

Cumberland sauce is a sweet-and-sour English sauce made by simmering red currant jelly with orange zest, wine, and mustard. It is traditionally served with cold game meat and ham.

Cumin is a spice with a warm, earthy aroma obtained from the dried seeds of the cumin plant. It is widely used in ground meat dishes, meatballs, and legumes. It is available whole or ground, and its aroma becomes more pronounced when toasted.

Curd is a soft milk solid that forms when milk is coagulated with acid or rennet, separating into solid curds and liquid whey. It is the first stage in making cheese and fresh lor cheese (Turkish whey cheese). It can also be eaten fresh.

Curing is a process in which a mixture of salt, sugar, and sometimes nitrite is applied to meat or fish and left for an extended period to preserve it and develop its flavor. During the process, moisture loss and enzymatic changes give the product its characteristic texture and aroma. It is the basis for products such as pastırma (Turkish cured beef), sucuk (Turkish sausage), and smoked salmon.

Curry leaf is an aromatic spice made from the glossy green leaves of a tree native to South Asia. It comes from a different plant than curry powder and is used by briefly sizzling it in hot oil. It adds a citrus-like aroma to South Indian dishes.

Curry powder is a yellow spice blend made with turmeric, cumin, coriander spice, and other seasonings. It emerged from a Western interpretation of Indian cuisine and is used in meat, chicken, and vegetable dishes. Recipes for the blend vary by region.

A cutlet is made by cutting the rib or loin section of a veal or pork carcass, usually thinner than a chop and with the bone left in. The English word “cutlet” comes from the French côte, meaning “rib.” The cut is often coated in breadcrumbs and fried.

A cutting board is a surface for slicing and chopping that protects the knife and countertop. It comes in wood and plastic varieties. To help prevent cross-contamination, separate boards for meat and vegetables are recommended.

Cutting dough is dividing rolled-out dough into pieces of the desired shape with a knife or shaped cutter. It is used when preparing Turkish noodles, dumplings, and cookies. The size of the cuts determines the cooking time and the appearance of the finished product.

Cuttlefish is a marine mollusk that resembles squid but has a shorter, broader body. It gets its name from the dark ink it releases when in danger. This ink is used to add color and flavor to black risotto and pasta.

Dacquoise is a cake base with a crisp exterior and slightly moist interior, made by baking meringue mixed with hazelnut or almond flour. It is placed as a base between cream layers in layered cakes. It takes its name from the town of Dax in France.

Danish dough is a sweet, leavened dough laminated with butter and generally containing egg and sugar. Its layered structure gives a crisp exterior, while its yeast gives a soft interior. It is used in fruit- and cream-filled breakfast pastries.

Darne is a thick, bone-in fish steak cut from a large, round-bodied fish such as salmon or tuna by slicing perpendicular to the backbone. It is a classic French fish portion, usually grilled or baked. In cross-section, both the belly and back portions of the fish are visible.

Deboning is the process of separating meat from bone with as little waste as possible, working close to the bone’s surface with a thin, sharp knife. It is used on areas such as wings, thighs, or ribs and is generally done before preparing stuffed dishes, rolls, or ground meat. Keeping the knife parallel to the bone during the process helps keep the meat intact.

Deep-frying is a method of cooking food by completely submerging it in a large amount of hot oil. The high, steady temperature browns all sides of the food evenly. It is commonly used for battered foods.

A deep fryer is an appliance used to fry ingredients in a large amount of heated oil. Its thermostat keeps the oil at a constant temperature, ensuring even, crispy frying. Its basket allows ingredients to be easily lowered into and lifted out of the oil.

Deglazing is the process of loosening the flavorful browned bits left in a pan after browning an ingredient by adding a liquid such as wine, stock, or water and bringing it to a boil. The resulting liquid forms the base of a sauce. It is a common step in French sauce-making.

A délice cut is a preparation in which a thin fillet of flatfish, usually sole, is folded in half to create an elegant shape. The name comes from the French word for delight or delicacy, and the cut is used for an elegant presentation on classic French serving plates. The folded fillet is usually poached.

Demi-glace is a rich sauce obtained by mixing espagnole sauce with dark stock in equal proportions and slowly reducing and straining it. It is used as a base sauce in red meat and game dishes. Because its preparation takes a long time, it is generally made in advance in large batches in professional kitchens.

Desem is the Turkish name for a sourdough starter; it is a natural yeast culture kept alive by feeding it flour and water. A portion is set aside from the dough and stored to be added to the next batch of bread. In Italian, its firm-consistency form is known as lievito madre.

Dicing is cutting vegetables or fruit into small, evenly sized cubes. Depending on the size of the cut, it is called brunoise or dice. The goal is to ensure even cooking and a neat presentation.

Dicing means cutting an ingredient into large cubes with roughly equal sides. The pieces are usually one and a half to two and a half centimeters across, and the technique is used for long-cooking dishes such as stews and soups. Evenly sized pieces cook in the same amount of time.

Dil peyniri is a Turkish string cheese made by kneading heated cheese curds and pulling them into tongue-shaped strips. It has a soft texture that separates into strands and is eaten at breakfast for its salty flavor.

Diplomat cream is a cream lightened by adding gelatin and whipped cream to pastry cream. It combines the airy texture of whipped cream with the flavor of pastry cream. It is preferred as a filling in tarts, eclairs, and layered desserts.

Doenjang is a dark Korean paste with a deep umami flavor, made by fermenting soybeans for a long time. Although it is related to Japanese miso, it has a coarser texture and a sharper flavor. It is used in soups, stews, and sauces for wraps.

Doubanjiang is a dark red, pungent Sichuan paste made by fermenting fava beans and chili peppers with salt. It adds deep heat and umami to mapo tofu and many other Sichuan dishes. Varieties aged through long fermentation are especially prized.

A double boiler consists of boiling water in a lower pot and a container above it, transferring heat indirectly through steam. It helps prevent scorching when performing heat-sensitive tasks such as melting chocolate and making egg-based custards. It is the piece of equipment used for the bain-marie technique.

Dragée is a confection made by coating a core of almond, hazelnut, or chocolate with layers of sugar to give it a hard, glossy shell. It is served at weddings and special occasions, and also used in cake decoration. It is produced by prolonged coating in rotating pans.

“Dried” describes food from which water has been removed by the sun, an oven, or a dehydrator. With less moisture, the food keeps for a long time and its aroma becomes more concentrated. Fruits, vegetables, herbs, and spices are processed this way.

Dried basil is a spice made by drying and crumbling basil leaves, with a sweet, savory aroma. It is used in tomato sauces, pasta, and pizza. Compared with fresh basil, it has a more intense but less bright flavor.

Dried eggplant is a winter pantry item made by hollowing out eggplants, threading them, and drying them in the sun. The hollowed eggplant shells are softened in water and used to make stuffed eggplant. This is a traditional preservation method in Southeastern and Mediterranean cuisines.

Dried mint is a spice with a refreshing aroma made by drying and crumbling mint leaves. It is used in soups, meatballs, and yogurt-based dishes such as cacık (Turkish yogurt-and-cucumber salad). It can also be sautéed in butter and added as a sauce.

Dried mushroom is a product made by removing the moisture from fresh mushrooms so they can be stored for a long time. Drying concentrates the mushroom's aroma. It softens when soaked in water, and the soaking liquid is used as a broth.

Dried okra is a winter pantry staple made by threading small okra pods onto a string and drying them. The dried okra is boiled in water and used in meat dishes and olive oil-based dishes. Small-podded okra is considered the most prized.

Dry-cured olives are made by rubbing ripe black olives with dry salt instead of brine and drawing out their moisture until they shrivel. They have an intense, slightly bitter, concentrated flavor. They are also known as sele olives.

Dried pepper is a winter preserve made by stringing pointed or bell peppers and drying them in the sun. Dried peppers are soaked in water to make stuffed peppers or ground into a spice. It is common in Black Sea and Southeastern Turkish cuisines.

Dried zucchini is a winter staple made by cutting zucchini into rings or strips, threading the pieces on a string, and drying them. Rehydrate the dried zucchini in water for use in stuffed zucchini and other dishes. It is common in Antep and Southeastern cuisine.

Drying is a preservation method that aims to stop microorganism growth and extend shelf life by reducing the moisture in food with the help of the sun, air flow, or a drying appliance. The dried product loses volume and weight, and its flavor intensifies. It is the traditional way of preserving apricots, tomatoes, and legumes.

A dry rub is made by pressing a dry spice mixture onto the surface of meat or fish. It is also known as a spice rub. It is applied before cooking to add aroma and create a crust.

Dukkah is a crunchy Egyptian blend made by coarsely crushing roasted hazelnuts, sesame seeds, cumin, and coriander spice. It is served with bread dipped in olive oil. Its name comes from an Arabic root meaning “to pound, to crush.”

An éclair is a pastry made by piping choux pastry into long shapes, baking it, filling it with pastry cream, and coating the top. It is traditionally covered with chocolate or coffee fondant. Its name means “lightning” in French.

Edible flowers are flowers that are safe to eat and used to decorate plates. Violets, rose petals, and squash blossoms are common examples. They are used in presentation to add color and elegance.

Adding a mixture of egg yolk, lemon, and sometimes flour to a soup or dish to add body and tangy balance. First whisk a few spoonfuls of the hot soup into the mixture to warm it (tempering); adding it directly would curdle the egg. The term can also mean marinating meat to tenderize it.

Brushing beaten egg (yolk) onto pastries before baking. It gives them a golden, glossy surface in the oven. Lighter versions made with milk or oil are also used; it is the secret behind the coppery sheen of Turkish savory buns and pastries.

Soured-milk curd is a fresh dairy product similar to curd cheese, made by souring and heating skimmed milk. In Black Sea regional cuisine, it is eaten at breakfast and with cornbread. It can also be prepared by sauteing.

Émincé refers to meat or vegetables cut into short, thin slices, and also to sauté-style dishes quickly prepared with ingredients cut this way. The thin cuts help the ingredients cook quickly and evenly. The word derives from a French verb meaning “to slice thinly.”

Emulsification is turning two normally immiscible oil- and water-based liquids into a stable and homogeneous mixture by whipping or with the help of a binding agent. Natural emulsifiers such as the lecithin in egg yolk facilitate this process. Mayonnaise and vinaigrette are the basic examples of this technique.

Enchilada sauce is a dark red Mexican sauce made by simmering and straining dried red chili peppers, tomatoes, garlic, and spices. It takes its name from the enchilada, a rolled dish dipped in this sauce and baked.

An entremets is a modern, multi-component cake made by assembling layers such as mousse, crémeux, jelly, and sponge cake in a mold and freezing them. Its surface is usually covered with mirror glaze. Each layer is designed to offer a different texture and flavor.

An escalope is a flat, wide slice of meat, such as veal, chicken, or fish, cut on the bias and usually pounded thinner with a mallet. The French word derives from a term meaning shell or thin slice. Because it is thin, it is suitable for quick cooking over high heat.

In Italian cuisine, escalopine refers to small, thin slices of veal, smaller and thinner than an escalope. The term comes from the Italian word scaloppina. The slices are generally coated in flour or breadcrumbs and fried in butter for scaloppine dishes. Although they are smaller than escalope, the same cutting principle is used.

Espagnole is a base sauce made by thickening a dark stock drawn from roasted bones and vegetables with a brown roux. It is regarded as one of the five mother sauces of classic French cuisine and is the starting point for derivative sauces such as demi-glace. Despite its name, its connection to Spain is unclear, and its origin is disputed.

Eye of round is a cylindrical, lean cut of beef from the inner part of the leg. Its firm, even-grained texture makes it suitable for roast beef and cold-cut slices. It has a neat appearance when thinly sliced.

Family-style service is a way of serving food in which dishes are placed in large serving bowls at the center of the table and everyone serves themselves onto their own plate. It emphasizes communal dining and conversation. It is also known as shared service.

Fatty ground meat is ground from cuts of meat with a high fat content. The fat adds juiciness and flavor to meatballs and stews. It is preferred for grilled meatballs and minced-meat flatbreads.

Fennel is a spice obtained from the sweetish, anise-like aromatic seeds of the fennel plant. It is used in fish dishes, bread, and digestive teas. Its stalk and bulb are consumed as a vegetable.

Fenugreek is a spice made from the yellowish, mildly bitter seeds of the fenugreek plant. When ground and mixed with water, it forms the base of the seasoning paste used for Turkish pastirma (cured beef). It is also used in spice blends in Indian cuisine.

Fermentation is a controlled process in which microorganisms such as bacteria, yeast, or mold convert sugars and carbohydrates into acids, gases, or alcohol. This process gives food its characteristic sour flavor, changes its texture, and extends its shelf life. It is used in many applications, from bread leavening to yogurt and pickles.

A fermière cut is made by splitting cylindrical vegetables such as carrots into two lengthwise halves, then slicing them into thin half-round pieces. It takes its name from the French word for “farm woman” and is used in country-style soups. The cut has an irregular but recognizable appearance.

Feuilletine is a crisp pastry ingredient made by crumbling thin crêpe wafers. It is mixed with praline and chocolate to create crunchy layers. Its name comes from the French word feuilleté, meaning “layered pastry.”

The soft, lengthwise-cut portion of meat or fish that has been separated from the bone and skin. For fish it means a boneless fillet; for red meat it refers to the most tender muscle on the inner side of the back (the tenderloin family).

Final fermentation (proofing) is the last rising stage of the shaped dough before it goes into the oven. During this process the dough approaches its final volume and prepares to develop an open interior structure once baked. Over- or under-proofing negatively affects the bread's rise.

A financier is a small, moist French cake made with almond flour, egg whites, and browned butter. The browned butter gives it a nutty aroma. Financiers are traditionally baked in small rectangular molds.

Fine brunoise is a cutting technique applied to obtain cubes smaller than the standard brunoise cut, about 1-2 millimeters on each side. It is formed by cutting fine julienne strips crosswise and is generally used to garnish clear soups such as consommé. It requires more knife precision than standard brunoise.

Fine dining is an upscale dining experience that brings together careful plating, select ingredients, and excellent service. It is served in small portions as a multi-course menu. Visual appeal and attention to detail are central to the experience.

A fine julienne cut means slicing vegetables into very thin, long strips, nearly as thin as a hair. It is generally used on firm vegetables such as carrots and potatoes for garnish or a crispy accent. Although its Turkish name, fitil, resembles that of a beef cut (dana fitil), it means something different here.

Fine mincing means chopping vegetables, garlic, or herbs with a knife into pieces nearly as fine as powder. In French cuisine, the technique is known as hacher. It is used in sauces and fillings to help the ingredients break down quickly.

Fish belly is a fatty cut from the lower abdominal section of a fish. Its fat helps it stay moist and flavorful. It is especially prized in fatty fish such as salmon and tuna.

Fish belly is a prized cut from the fattiest section of a fish’s mid-belly. Its high fat content gives it a tender texture that melts in the mouth. The belly of bonito and torik is especially sought after.

Fish bone refers to the thin, pointed bone structures that support a fish's flesh. Removing them with tweezers before eating is important for safe consumption. Larger removed bones are used to make fish stock.

Fish head is the head region of a fish and contains flavorful meat along with the cheek flesh. It's generally simmered to make fish soup and stock. In some cuisines it's also grilled or steamed.

A fish loin is the thick, firm section of flesh above a fish’s backbone. Because it has few bones and an even texture, it is preferred for fillets and steaks. It cooks evenly on the grill or in the oven.

Fish sauce is a dark amber, salty, pungent Southeast Asian sauce obtained by fermenting salted fish for months and straining the liquid. It is used in Thai and Vietnamese cuisine as a flavoring in place of salt.

Fish skin is the thin outer layer covering the flesh of a fish. When fish is cooked skin-on, the skin becomes crisp when fried; in some recipes, it is peeled off and removed instead. The skin is especially flavorful on oily fish.

A fish steak is a thick slice cut crosswise through a large fish, including the backbone. The bone in the center helps keep the slice intact. It is suitable for grilling or baking.

A fish tail is the rear section of a fish and is a thin cut with little meat. It can be used in stock and soup; tails from small fish are also eaten fried. It has a high proportion of bones.

A flake cut is a way of slicing nuts or vegetables into very thin, flat pieces resembling flakes. It is used to coat or garnish foods with nuts such as almonds and pistachios, and to give some vegetables a crisp appearance. A mandoline is usually used for this cut.

Controlled ignition of a dish by pouring high-proof liquor over it and setting it alight. Some of the alcohol burns off, leaving a caramelized aroma behind; a large share of the alcohol can remain in the dish. When trying this at home, keep the pan away from the stove and light the flame from the side, not from above; stay with the pan and keep a lid nearby to smother the flame.

Flame-roasting is a cooking process in which vegetables or meat are brought into direct contact with fire, embers, or flame to char the outside and soften the inside. The surface partially blackens as a smoky aroma develops inside. Charred eggplant and peppers are common in Turkish cuisine.

Flaxseed refers to the small seeds of the flax plant, rich in omega fatty acids. It is added to bread and granola; when ground and mixed with water, it acts as a binder in place of eggs. Since its shell is hard, the ground form is better digested.

Flouring the pan is sprinkling a thin layer of flour on the inner surface of the greased pan. The flour layer forms a second barrier that prevents the baked dough from sticking to the pan. Excess flour is poured out by turning the pan.

A flour sifter is a fine-mesh tool that aerates flour and powdered ingredients as it sifts them and removes lumps. Sifted flour blends into dough more easily and makes cake lighter. It is also used to dust powdered sugar.

Focaccia is a flat Italian bread made by spreading leavened dough in a baking pan and baking it with plenty of olive oil. Its surface is dimpled with fingers and seasoned with salt, herbs, or vegetables. It is served as a table bread, with a soft interior and an oil-rich, slightly crisp surface.

Folding is a gentle, careful technique for mixing a heavier ingredient into a whipped, airy mixture without losing volume. Use a spatula to scoop from the bottom and fold the mixture over the top, minimizing air loss. This method is especially useful in airy recipes such as soufflés and mousses.

Fondant is a smooth sugar paste obtained by working sugar syrup at a specific temperature until it solidifies into fine crystals. When heated and made fluid, it is used to coat éclairs and cakes; its kneadable form is preferred for covering cakes. In French it means 'melting.'

Fondant cut is a potato garnish cut made by trimming potatoes into cylinders sized for cooking. It is typically fried first, then simmered in stock until tender before serving. It takes its name from the soft texture the potatoes acquire by the end of cooking.

A fondue set consists of a pot that keeps cheese or chocolate warm and fluid over a small burner, along with long forks. Ingredients are dipped into the melted mixture with the forks. It creates a shared, enjoyable dining experience.

A food processor is a multi-purpose appliance that can chop, grate, puree, and knead dough using interchangeable blades and discs. It processes large amounts of ingredients in a short time. Unlike a blender, it is more powerful for processing solid ingredients.

Frangipane is a baked filling made by combining almond cream with pastry cream. It is used to fill galette des rois and almond tarts. The name is said to come from the Italian Frangipani family of the sixteenth century.

Freezing is a long-term food preservation method that stops microbial activity and enzymatic spoilage by lowering food to a temperature below its freezing point. Rapid freezing keeps ice crystals small, reducing damage to the texture. This technique should not be confused with ice cream, the frozen dessert.

French buttercream is a rich cream made by adding soft butter to egg yolks whipped with boiling sugar syrup. Thanks to the egg yolks it takes on a yellowish color and a velvety texture. It is denser and less sweet than other buttercreams. Because the hot syrup may not bring all of the yolks to 71°C / 160°F, using pasteurized egg yolks is safer.

French meringue is the simplest type of meringue, made by whipping raw egg whites while gradually adding granulated sugar. Since it involves no heating, it must be baked. It is used for meringue shells and bases like dacquoise.

Fruit confit is a component prepared by slowly cooking fruit in sugar syrup until it becomes a thick filling. It is used in the inner layers of modern cakes for an intense fruit flavor. It should not be confused with the confit cooking technique.

Fruit jelly is a filling made by setting fruit puree or juice with gelatin or pectin until it has a jelly-like consistency. It gives the inner layers of modern cakes a vivid fruit flavor and a wobbly texture. It is also frozen and used as an insert.

Pestil is a flexible Turkish fruit leather made by spreading fruit pulp into a thin layer and drying it. Mulberry, apricot, and grape are the most commonly used fruits. Because it is dried, it keeps for a long time and is eaten as a snack.

Frying is the process of cooking food in hot oil so the outside browns and becomes crisp. Heat transfers quickly through the oil, and cooking time is generally short. It is commonly used for vegetables, meat, and pastries.

A frying pan is a basic cooking vessel with a shallow, wide shape used for frying, sautéing, and browning. Its broad base allows heat to spread and moisture to evaporate quickly. Frying pans are made from various materials, including cast iron, steel, and nonstick coatings.

Ganache is a cream obtained by mixing hot cream with chocolate until it turns into a smooth emulsion. Depending on its ratio, it can be used as a truffle filling, cake coating, or whipped cream. It can be made with dark, milk, or white chocolate and enriched with butter.

Garam masala is an Indian blend prepared by toasting and grinding spices such as black pepper, clove, cinnamon, and cardamom. Its name means 'warm spice' in Hindi. It is usually added at the end of cooking to add aroma.

Garlic yogurt sauce is a simple Turkish sauce made by mixing strained yogurt with crushed garlic, salt, and sometimes olive oil. It is a classic accompaniment to many dishes, including mantı (Turkish dumplings), stuffed vegetables, and fried vegetables.

A garnish is an element served alongside a dish or added on top as decoration. It adds visual appeal and balances the flavor. A sprig of parsley, fried onions, or vegetable purée can serve as a garnish.

Gaufrette is a thin-slice cut made by rotating an ingredient 90° after each slice on a mandoline, creating a lattice or waffle pattern. The term comes from the French word for “waffle,” and the cut is most often used to make waffle chips from potatoes. The mandoline’s ridged blade creates the pattern.

Gelatin is a colorless binding agent derived from animal connective tissue that sets liquids into a jelly-like texture. It is available in sheets or powder; it is bloomed in cold water and added to a heated liquid. It is used in milk puddings, mousses, and panna cotta.

Gelling is the process of bringing fruit juice or liquid to a wobbly jelly consistency using pectin, gelatin, or agar. It is the stage that determines the set of jam, jelly, and marmalade. The correct acid-sugar-pectin balance ensures proper gelling.

Gentle warming raises an ingredient’s temperature slightly to make it lukewarm without boiling or fully cooking it. It is often used to make ingredients such as milk, honey, or oil more fluid or to activate yeast in dough. Unlike heating, the target temperature is kept quite low.

Gevrek is the name used for simit, a Turkish sesame-crusted ring bread, in İzmir and surrounding areas. It is made by shaping yeasted dough into a ring, coating it with sesame seeds, and baking it. Compared with İstanbul-style simit, it is usually thinner and crispier. It is common in the region at breakfast and as a street food.

Gianduja is a chocolate mixture made by grinding roasted hazelnuts with chocolate into a smooth paste. It comes from the Piedmont region of Italy and is known for its intense hazelnut aroma. It is used as a filling, a coating, or a confection on its own.

Ginger is a spice made from the sharp, refreshing rhizome of the ginger plant. It is used fresh, as dried powder, or candied. It is common in desserts, teas, and Asian dishes.

Glaze is a glossy coating made by mixing powdered sugar with water or fruit juice to create a thin, pourable mixture, then brushing it over baked goods. Once dry, it forms a thin, smooth layer. It is used to decorate cookies, sweet rolls, and cakes.

Gluten is a protein network found in wheat and some other grains. When kneaded with water, it becomes elastic and gives dough structure. It helps bread rise and keeps pasta firm. Because too much gluten can toughen dough, it is worked less when making cakes and pastries.

Gochujang is a dark red Korean paste made by combining red chili pepper, glutinous rice, and fermented soybean. It has a spicy, sweet, and umami flavor. It is used in bibimbap, marinades, and sauces.

A goujon is a fish fillet cut into thin, long strips resembling the small river fish called a gudgeon. This cut is commonly used to prepare crispy fish fingers, coated in flour, egg, and breadcrumbs before frying. A smaller version is called a goujonnette in some sources.

Gözleme is a flat pastry made by rolling unleavened dough into a thin sheet, filling it with ingredients such as cheese, spinach, or potatoes, and cooking it on a griddle. Both sides are lightly browned and brushed with oil on the griddle. It is one of Anatolia’s traditional breakfast and snack foods.

A grater is a kitchen tool with a sharp, toothed surface that breaks down food rubbed against it into fine pieces. It is used to grate cheese, vegetables, and citrus zest. Types include the box grater and Microplane grater.

Gratinating is browning a dish sprinkled with cheese, breadcrumbs, or sauce under top heat in an oven or salamander until a golden crust forms. The ingredient underneath is usually already cooked. It's commonly used for potato and pasta gratins.

Grating is the process of using a grater to reduce a firm ingredient to fine shreds or powder. It is used with ingredients such as cheese, vegetables, fruit peel, and spices. The size of the grater holes determines the size of the resulting pieces.

Gravy is a hot sauce made by thickening the meat juices and fat drained from the pan during roasting with flour or starch. It is traditionally served alongside dishes such as turkey, roast, and mashed potatoes.

Greasing a pan means applying oil to the inside surface of a baking pan with a brush or paper. This helps the baked item release easily without sticking. It is usually done along with dusting the pan with flour.

Gribiche sauce is a cold sauce made by emulsifying hard-boiled egg yolks with mustard and vinegar, then finishing with pickles and herbs. It is considered a reverse-method version of mayonnaise. It is served with cold meats and vegetables.

Griddle cooking is a method of preparing food on a convex or flat metal griddle heated over a fire. Little oil is generally used, and cooking is quick. Gözleme (filled flatbreads) and sautéed meat dishes are cooked on a griddle.

Griddle flatbread is a flatbread made by rolling unleavened dough thinly and cooking it briefly on a hot griddle. Because it is thin, it cooks quickly and stays pliable. It is commonly eaten in Anatolia as a wrap or alongside a meal.

Grilling is a method of cooking food on a metal grate directly over heat from below, such as a fire or embers. High heat quickly browns the surface and leaves characteristic grill marks. It is commonly used for meat, vegetables, and seafood.

A grill pan has a raised, ridged base that gives food the marks and effect of an outdoor grill on the stovetop. The ridges let fat drain away while the meat browns with grill marks. It is used to grill meat, chicken, and vegetables.

Grinding meat means passing meat through a meat grinder or chopping it with a knife into small pieces. The process produces different textures depending on the meat's fat content and the coarseness of the grind. It is the first step in preparing meatballs, ground-meat dishes, and stuffed vegetables.

Ground describes the processed state of a spice, grain, or nut that has been turned into powder or fine pieces using a mill or mortar. The aroma of ground ingredients fades quickly, so freshly grinding them is preferred. Most powdered spices are sold in this form.

Ground fish for patties is fish flesh with the bones and skin removed, then mashed or ground. It is kneaded with seasonings and binders to make fish patties and fish balls. Lean, white-fleshed fish are preferred.

Ground meat is meat passed through a meat grinder and broken into small pieces. It is a basic ingredient in meatballs, stuffing for filled dishes, and sauces. It comes in fatty and lean varieties, depending on its fat content.

Guacamole is a cold Mexican sauce made by mashing ripe avocado and mixing it with lemon, onion, cilantro, and salt. It is known for its creamy texture and fresh flavor. It is served with tortilla chips, tacos, and grilled meats.

Guar gum is a thickening and binding agent obtained from the seed of the guar legume. Because it thickens even in cold liquid, it is used in ice cream and sauces. It functions similarly to xanthan gum.

Tragacanth is an edible plant gum obtained from the astragalus plant. It swells in water to give a sticky consistency; it is used as a binder and thickener in traditional confectionery and some ice creams. It is also known in crafts as a gilding adhesive.

A casserole dish is a traditional cooking vessel made of fired clay that delivers heat slowly and evenly. It preserves moisture in meat and vegetable dishes that cook in the oven for a long time. The same name also refers to the dish cooked in it.

A half-moon cut is made by cutting a cylindrical vegetable into two halves lengthwise, placing the flat side on the cutting board, and slicing it crosswise into thin pieces. It is often used for vegetables such as cucumbers, zucchini, and carrots. The slices are named for their half-moon shape.

Hardtack is a hard, long-keeping bread made by drying baked bread or dough at low heat for a long time. It is softened by dipping in water or olive oil before eating. It has historically been used as durable provisions in seafaring and rural kitchens.

Harissa is a North African chili paste made by pounding dried red chile peppers with cumin, coriander seeds, garlic, and olive oil. It is used to flavor soups, couscous, and grilled meats.

Head meat is offal from the head of a sheep or cattle, including the cheeks, tongue, and other meat. It is tenderized by long boiling. It is served as cold-sliced head meat or in head-and-trotter soup.

Heart is a firm, muscular organ meat. It is cooked after the fat and blood vessels are trimmed away. It is eaten grilled or on skewers.

Hemp seeds are rich in protein and fatty acids and come from hemp cultivated for food use. They have a nutty flavor and are used in salads, granola, and smoothies. Shelled hemp seeds are softer.

Van herbed cheese is made by mixing milk with wild herbs native to the region, then fermenting and ripening the mixture. It is an iconic product of the Van area. Herbs such as Sirmo and Heliz give it its distinctive aroma.

Herbes de Provence is a Southern French blend of dried herbs such as thyme, rosemary, marjoram, and other thyme-like herbs. It is used on grilled meat, chicken, and vegetables. Some blends also include lavender.

Hirazukuri is a sashimi slicing technique used for firm-fleshed fish such as tuna. The knife is drawn perpendicular to the fish to make slices with a rectangular cross-section. The slices are medium-thick with clean edges. It is one of the basic cuts most commonly used in sashimi presentations.

Hoisin sauce is a thick, mildly sweet Chinese sauce made from fermented soybeans, sugar, garlic, and various spices. It is used as both a dipping sauce and a marinade for dishes such as Peking duck, dim sum, and stir-fries.

Hollandaise is a warm sauce made by whisking egg yolks with melted butter over a double boiler to form an emulsion. It is one of the five mother sauces of classic French cuisine and is sensitive to heat and prone to breaking. Despite its name, its connection to Holland is uncertain.

Honey mustard sauce is a sweet-and-tangy sauce made by mixing mustard with honey, vinegar, and a small amount of mayonnaise or oil. It is used as a dip or spread for fried foods, salads, and sandwiches.

Hydration is a measure expressing the ratio of water to flour in bread dough. It is stated as a percentage and determines the dough's fluidity, interior pore structure, and workability. Higher hydration gives a more open-pored interior, while lower hydration gives a tighter one.

Injera is a spongy, porous flatbread made from a batter of teff flour and water that is fermented for several days. Fermentation gives it a pronounced sour flavor. In Ethiopian and Eritrean cuisines, it is served with dishes and functions as both a plate and a utensil.

An insert is a pre-frozen filling layer placed in the center of a modern cake. Components such as jelly, crémeux, or fruit confit are frozen separately in a mold and embedded in the cake. It creates contrasting colors and textures when the cake is sliced.

Isomalt is a sugar substitute derived from beet sugar that resists absorbing moisture. It remains clear and stable when melted, so it is used for transparent sugar decorations and sugar art. It crystallizes less readily and browns more slowly than traditional caramel.

Isot is a pepper flake native to the Şanlıurfa region. It is sun-dried and sweated until it turns dark burgundy. It has a smoky, mildly spicy aroma and is used in çiğ köfte (Turkish spiced bulgur patties), kebabs, and breakfast foods.

Italian meringue is a stable meringue made by slowly pouring sugar syrup heated to about 118°C / 244°F into whipped egg whites. The hot syrup cooks the egg whites, creating a smooth, glossy meringue that holds its shape. It is a key component in buttercream and is also used to coat cakes.

Italian meringue buttercream is made by whipping soft butter into Italian meringue prepared with boiling sugar syrup. The hot syrup is said to pasteurize the egg whites, giving the buttercream a stable, firm structure. It is used for frosting and decorating cakes.

Jam is a sweet preserve made by boiling fruit with sugar until it thickens. The high sugar content preserves the fruit and extends its shelf life. Unlike marmalade, jam has visible pieces of fruit.

Japonaise is a crisp cake base made by baking meringue enriched with almond or hazelnut flour into thin discs. It is similar to dacquoise but generally drier and crunchier. It is used as the base of classic cream cakes.

A jardinière cut is a classic garnish technique in which vegetables are cut into small sticks measuring approximately 3 × 3 × 18 mm. The name comes from the French word for “gardener,” and this cut is generally used for mixed boiled vegetable garnishes. It resembles the batonnet cut but is shorter.

Jelly is a preserve made by boiling fruit juice with sugar and pectin until it sets into a clear, wobbly consistency. Because it contains no pieces of fruit, it is smooth and transparent. It is used as a breakfast spread and dessert sauce.

Joconde sponge is a thin, flexible cake layer made with almond flour, eggs, and a small amount of flour. It is baked in thin sheets and used for roulades or to line the sides of layered cakes. It is the classic base of an Opera cake.

A cutting technique where vegetables are sliced into matchstick-thin strips, 4–5 cm long. Even thickness means even cooking; it's the standard cut for salads and wok dishes.

Jus is a simple French sauce made by straining the meat’s own juices from the pan after roasting and lightly reducing them. It is prepared without adding flour or starch, which is the main difference between it and other thickened sauces.

Kadayif is a dessert made by coating shredded or dough-form kadayif with fat, baking it, and soaking it in syrup. It is often made with walnuts or pistachios inside and finished with hot syrup. Varieties include shredded kadayif and bread kadayif.

Kashar cheese is a yellow, semi-hard cheese made by scalding and kneading the milk curd, then molding and aging it. Fresh Kashar is soft, while aged Kashar is hard and sharp. It is widely used in toasted sandwiches, pizza, and breakfast dishes.

Kataifi strands are made by pouring a fluid batter onto a hot tray in thin threads and drying it. Their threadlike structure forms the base of syrup-soaked desserts such as shredded kataifi and künefe. The strands are mixed with fat and fried to give them a crisp texture.

Katmer dough is rolled out very thin, brushed with fat, and folded to create layers. When cooked on a griddle or in a pan, the layers separate and become crisp. It can be made with sweet or savory fillings.

Katsuobushi is a Japanese product made by boiling and smoking skipjack tuna, then fermenting it with a mold and drying it until it becomes as hard as stone. It is shaved into thin flakes to form the base of dashi stock. It is known for its intense umami flavor.

Katsuramuki is the technique of peeling a cylindrical vegetable such as a radish or cucumber by rotating it while cutting with a knife, producing one continuous, thin strip. The resulting sheet can then be cut into thread-like strips for garnish. It is considered one of the fundamental techniques for demonstrating knife skills in traditional Japanese cuisine.

Katsu sauce is a dark, sweet-and-sour Japanese sauce made by combining fruit, tomato, and spices. It is served alongside breaded and fried dishes such as tonkatsu. It has a rich flavor reminiscent of Worcestershire sauce.

Kefir is a slightly sour, fizzy drink made by fermenting milk with kefir grains. Unlike yogurt, it contains yeast and various bacteria. It originates in the Caucasus and is known for its probiotic content.

Kefir grains are gelatinous culture clusters that resemble cauliflower and contain yeast and bacteria living together. Added to milk, they ferment it into kefir. They multiply with each fermentation, so they can be strained out and reused.

Kete is a regional pastry made by filling dough prepared with flour and fat with a toasted-flour filling, then baking it. Depending on the region, it comes in savory or lightly sweet varieties. It is common in Eastern Anatolia, especially in Erzurum and Kars.

Kidney is an organ meat from an animal, known for its distinctive odor. Before cooking, the inner membrane is removed and the kidneys are cleaned to reduce the urine odor. They are eaten grilled or sautéed in a pan.

Kimchi is a Korean pickle made by mixing and fermenting Chinese cabbage and radish with red pepper, garlic, and fish sauce. It has a sour, spicy, and umami flavor. It is a staple side dish found at every Korean meal.

A kitchen knife is a general-purpose knife used for basic tasks such as chopping, slicing, and peeling. Its sharpness and balance affect how easily the work can be done. Common specialized types include the chef’s knife, paring knife, and bread knife.

A kitchen scale is a tool for measuring ingredients in grams. It is especially essential in baking, where precise measurements are needed. Digital models can tare the container to show the net weight of the ingredients.

A kitchen timer is a device that is set for a cooking duration and alerts you when the time is up. It ensures consistent results by preventing over- or under-cooking. It comes in mechanical and digital types.

Kneading is a preparation process that develops the gluten network by pressing and folding dough by hand or with a kneading machine. This process increases the dough's elasticity and consistency and determines the texture of bread and many dough dishes. The kneading time and intensity vary depending on the type of dough.

Koji is a mold culture grown on rice, barley, or soybeans that initiates fermentation. It is the basis of miso, soy sauce, and sake production. It breaks starch down into sugar and protein into amino acids, creating umami flavor.

Kombucha is a lightly fizzy, sour beverage made by fermenting sweetened tea with a yeast and bacteria culture. The culture, called SCOBY, ferments by consuming the sugar in the tea. It has become popular in recent years as a health drink.

The kombucha culture is a symbiotic culture of yeast and bacteria that grows as a gelatinous disk on the surface of the tea. Its English abbreviation is known as SCOBY. It thickens with each fermentation and can be split off for new batches.

Köme is a high-energy snack made by dipping walnuts or hazelnuts in grape molasses or fruit pulp and drying them. Although similar to fruit leather, it is more filling because it contains nuts. It is a traditional winter snack in the Black Sea region and the Caucasus.

Külbastı is a cut usually made by slicing lamb or beef leg into thin pieces and lightly pounding them with a mallet to thin them further. In Turkish cuisine, it is also the name of a grilled dish that cooks quickly. Its thinness allows it to cook in a short time over high heat.

Kumis is a traditional Central Asian beverage made by fermenting mare’s milk. It is slightly sour and low in alcohol, and has a deep-rooted place in Turkic and Mongolian nomadic cultures. It is fizzy and refreshing.

Kurut is a durable dairy product made by shaping salted, dried yogurt or curd cheese into small balls. It keeps for a long time in Central Asian and Anatolian nomadic cuisine. It is mashed in water and added to soups and dishes.

This small, tender butcher’s cut comes from among the muscles in the inner part of the leg. It is uncommon, lean, and delicate. It is used for quick-cooking methods such as skewering and sautéing.

Kvass is a mildly sour drink made by fermenting a liquid prepared from rye bread or other cereal products. Fermentation can produce alcohol; its amount depends on production, so do not assume homemade kvass is necessarily low in alcohol. It is enjoyed as a refreshing drink.

Labneh is a Middle Eastern food made by salting yogurt and straining it for a long time until it reaches a creamy, cheese-like consistency. It is spreadable and mildly tangy. It is served at breakfast with olive oil and spices.

Lacto-fermentation is a fermentation method in which naturally occurring bacteria on vegetables convert sugars into lactic acid in a salt brine. Pickles, kimchi, and fermented shalgam are made this way. Salt suppresses harmful microbes while allowing beneficial bacteria to multiply.

A ladle is a long-handled spoon with a deep, hollow bowl used to scoop soup, sauce, and stews out of a pot. It allows liquid dishes to be served without spilling. It comes in different sizes.

Lahmacun dough is a very thin dough made with flour, water, salt, and a little yeast. It is spread with a ground-meat topping and baked briefly at high heat. Its thin, crisp base defines the character of lahmacun, a Turkish meat flatbread.

Lakerda is a preserved fish product made by curing thick slices of bonito or torik in salt. After desalting, it is served as a meze with olive oil and onion. It is a classic part of Istanbul’s fish culture.

Laminated dough is made by repeatedly folding and rolling dough with fat to create numerous thin layers. As it bakes, steam from the fat separates the layers, giving the pastry a flaky, crisp texture. Puff pastry, croissants, and Danish pastry are made using this technique.

Lavash is a soft, flat bread made by briefly cooking thinly rolled dough in a tandoor or on a griddle. Its flexible texture makes it suitable for wraps and rolls. It is a common table bread in Caucasian and Anatolian cuisines.

Lean ground meat is low-fat ground meat made from lean cuts with the fat trimmed away. It has a lighter, drier texture and is often used in stuffed vegetable fillings and diet dishes.

Leavened dough is dough that rises through fermentation after yeast or sourdough starter is added. The carbon dioxide produced by yeast loosens the dough, increasing its volume and creating a porous interior. It is the base for risen products such as bread, poğaça (Turkish savory buns), and pizza.

Leavening is the process of adding a leavening agent such as baking powder, baking soda, or yeast to dough; the gas produced gives it volume and a porous texture. Chemical leaveners act quickly, while yeast works through biological fermentation. Proper leavening gives cakes and breads a light, soft texture.

Leg meat is a large cut, generally lean, from an animal’s hind leg. Its low-fat, fibrous texture makes it suitable for boiled dishes, roasts, and recipes using cubed meat. Subcuts such as eye of round and top round come from it.

Lemon curd is a tart and sweet cream made by cooking lemon juice, zest, sugar, eggs, and butter until thickened. It is used as a tart filling, a cake layer filling, and a breakfast spread. In English cuisine, it is known as lemon curd.

Lemongrass is a spice with a lemon-like scent obtained from its reed-like aromatic stalks. It is used in Thai and Vietnamese cuisine in soups, curries, and teas. Its tough outer leaves are peeled off and the inner part is crushed before adding.

Licorice root is a spice and beverage ingredient obtained from the root of the licorice plant, which is many times sweeter than sugar. In Anatolia it is used to make licorice drink and as a sweetener. It is boiled to extract its essence.

Liver is an iron-rich organ meat from an animal’s liver. It cooks quickly and becomes tough if overcooked. It is prepared pan-fried, grilled, or as Albanian-style liver.

Lobster is a large, hard-shelled crustacean with powerful claws. Its white, mildly sweet meat is prized. It is usually boiled or grilled and served with butter.

Lor cheese is a soft, low-fat fresh cheese that rises to the surface when whey is boiled. It has an unsalted, mildly sweet flavor. It is used in borek (Turkish savory pastry), desserts, and at breakfast; it is similar to ricotta cheese.

Lyonnaise sauce is a sauce made by reducing caramelized onion with white wine vinegar, then finishing with demi-glace. It takes its name from Lyon, France's gastronomic city. It is a classic pairing with grilled meats and kidney dishes.

Macaron is a colorful French cookie made by joining two thin shells of almond flour and meringue with a filling of cream. A smooth top and a lacy 'foot' at the base are considered marks of quality. It is prepared with ganache, praline, or fruit fillings.

Macaroon is a cookie made by mixing shredded coconut, egg whites, and sugar and baking it in mounds. It is crisp outside and moist, chewy inside, and is often dipped in chocolate. It is distinct from the French macaron in structure and ingredients.

Mace is a spice obtained by drying the reddish membrane that surrounds the nutmeg seed. It resembles nutmeg but gives a more delicate and lighter aroma. It is used in sauces, cured meats, and desserts.

Macédoine is a classic garnish made by cutting several vegetables (such as carrot, potato, peas, and green beans) into equal small cubes of about 5 millimeters, then boiling and combining them together. The same technique is applied to fruits as well, producing a sweet mixture called macédoine de fruits. The name references Macedonia, evoking a region made up of different peoples.

Madeira sauce is a slightly sweet, dark sauce made by flavoring demi-glace with Madeira wine. The wine takes its name from the Portuguese island of Madeira. The sauce is used with red meat, especially ham and veal kidney dishes.

A madeleine is a small French cake made by baking a buttery batter in shell-shaped molds. Its defining feature is the hump that forms on the back as it bakes. It is usually flavored with lemon zest or vanilla.

Mahlab is an aromatic spice made by grinding the almond-like kernel inside the pit of a type of cherry. It is used to add aroma and flavor to Easter bread, savory pastries, and sweet breads. Its aroma is reminiscent of almonds and cherries.

Makrut lime leaf is the double-lobed aromatic leaf of the makrut lime tree. It gives Thai and Indonesian curries and soups an intense citrus aroma. It is used fresh or dried, whole or finely chopped.

A mandoline is a kitchen tool that slices vegetables into evenly thick, thin slices as they are moved across a fixed blade. It produces very thin, uniform slices. Because the blade is sharp, use it with the safety guard.

A charcoal grill is a portable cooker used to grill food over charcoal. Meat cooked over the charcoal embers takes on a distinctive smoky aroma. It is a symbol of the Turkish tradition of outdoor cooking.

Mantı (Turkish dumpling) dough is an unleavened dough kneaded from flour, water, egg, and salt. It is rolled thin, cut into small squares, filled with seasoned ground meat, and sealed. It forms the base of mantı, which are boiled and served with yogurt and sauce.

Maraş pepper flakes are made by drying and coarsely crushing red peppers grown in the Kahramanmaraş region. They are known for their balanced heat and fruity aroma and are used in kebabs, soups, and butter sauces.

Marinara is a simple Italian sauce prepared by briefly cooking tomato, garlic, olive oil, and basil. Its name comes from a Neapolitan dialect phrase meaning 'sailor style'; it contains no seafood. It is commonly used on pasta and as a pizza base.

Flavoring and tenderizing meat, chicken, or vegetables by letting them sit in a mixture of oil, acid (lemon, vinegar, yogurt), and spices before cooking. Keep marinating food in the refrigerator; two to 24 hours is enough for red meat, and 30 minutes is enough for fish—fish left in acid too long “cooks” in texture, but this is not the same as cooking it with heat.

Marmalade is a fruit preserve made by cooking fruit with sugar until it has a smooth, paste-like consistency. In its classic form, it is made with citrus peel. Unlike jam, the fruit is mashed rather than left in pieces.

Marshmallow is a soft, elastic confection made by whipping boiled sugar syrup and gelatin until foamy. Trapped air bubbles give it its airy texture. It is used in hot drinks, to decorate desserts, and roasted over a campfire.

Marzipan is a pliable confection made by kneading finely ground almonds and sugar into a dough-like mixture. It can be shaped into figures, used to cover cakes, or used as a filling. Marzipan with a higher almond content is considered better quality.

Mashing is pressing a boiled or soft-textured ingredient with a fork, masher, or mortar to make it smooth or slightly coarse. It is often used with ingredients such as potatoes, avocado, and legumes. The process can be done by hand or with a mechanical masher.

Mastic is an aromatic spice made by drying the resin that drips from the mastic tree. It is used in milk pudding, ice cream, and desserts for an aroma between pine and anise. Sakız Adası (Chios Island) in the Aegean is famous for this product.

Matignon is a vegetable mixture made by cutting carrot, onion, and celery into smaller, more uniform pieces than mirepoix, then gently sweating them in butter. Unlike mirepoix, it is generally cooked until tender and fine enough to be served as a garnish with the dish. Some recipes enrich it with ham.

Matzah is a thin, crisp unleavened bread baked quickly from only flour and water, without allowing time for fermentation. Its short preparation time prevents the dough from rising. It is traditionally eaten during the Jewish Passover holiday.

Mayonnaise is a cold sauce made by slowly whisking egg yolk with vegetable oil to form an emulsion. Mustard and lemon juice or vinegar help stabilize the emulsion. It is the base for many cold sauces, such as tartar sauce and rémoulade.

A measuring cup is a container with markings for measuring liquid and dry ingredients by volume. Its 200 ml measure and milliliter markings help ensure accurate recipe amounts. There are transparent types for liquids and straight-sided types for dry ingredients.

Measuring spoons are usually sold as a set and measure standard small volumes, such as a 15 ml measure and a 5 ml measure. They help measure small amounts of spices, leavening agents, and liquids accurately. They are important for recipe consistency.

Glaze is a concentrated French sauce made by simmering meat stock or demi-glace for a long time until it thickens to an almost jelly-like consistency. Used in small amounts, it adds shine and deep flavor to dishes.

A meat thermometer is a tool used to measure the internal temperature of cooking meat and determine its doneness. Insert it into the thickest part of the meat to take a reading. It helps you hit rare, medium, or well-done doneness. For safety, poultry needs 74°C / 165°F, ground meat 71°C / 160°F, and whole cuts of red meat 63°C / 145°F plus a 3-minute rest.

Medallion is a cutting technique for producing small, round, evenly thick slices of meat or fish resembling a medallion, cut from veal, lamb, or fish fillet. The name comes from the French word meaning medallion. The slices are generally grilled or pan-fried as bite-size portions. The cut resembles a tournedos but can be thinner, and is also used for fish.

Melting is turning a solid ingredient, such as butter, chocolate, or sugar, into a liquid by applying heat. It can be done directly on the stovetop, in a double boiler, or in a microwave; the goal is to make the ingredient smooth and liquid without burning it. Use low, controlled heat for delicate ingredients such as chocolate.

Mendiant is a chocolate made by pouring tempered chocolate into small discs and topping them with nuts and dried fruit. Its traditional garnish consists of four ingredients representing the robe colors of the four mendicant orders. In French it means 'beggar.'

Meringue is a light foam obtained by whipping egg whites and sugar until stiff peaks form. It can be dried at low heat and used crisp, raw, or lightly baked. It is the base and garnish of many desserts; it is known in French as meringue.

Meunière sauce is a simple warm sauce made by adding lemon juice and chopped parsley to browned butter. It takes its name from the “à la meunière” fish-cooking technique, in which fish is lightly coated with flour and fried. It is generally served with delicate fish such as sole.

Appetizer presentation is the arrangement of assorted small dishes on a plate or table, taking color, texture, and flavor harmony into account. A balanced distribution of cold and hot appetizers enriches the presentation. It is an important part of Turkish and Mediterranean dining culture.

A mezze plate is a plate, usually small or compartmentalized, on which various mezze dishes are presented together. It displays the different dishes side by side without mixing them. It is an essential part of Turkish and Mediterranean dining.

Microgreens are tiny greens harvested at a very early sprout stage, just after vegetables and herbs produce their first leaves. Their intense flavor and vivid colors add decoration and flavor to dishes. They are widely used as a garnish in modern plating.

Milled describes an ingredient that has been processed by passing it through a mill or machine to reduce its size. Meat is processed this way to make ground meat, and coffee beans are ground for coffee. Although close in meaning to ground, milled generally suggests a mechanical process.

Millefeuille is a layered dessert made by spreading pastry cream between three layers of puff pastry. The top is usually covered with powdered sugar or fondant. In French, millefeuille means “a thousand leaves,” and in Türkiye it is also known as Napoleon cake.

Mint sauce is a tangy English sauce made by mixing finely chopped fresh mint with vinegar and a small amount of sugar. It is traditionally served alongside lamb to balance its rich flavor.

Mirepoix is an aromatic vegetable mixture made by roughly chopping onion, carrot, and celery, usually in a 2:1:1 ratio, and combining them. It is added during cooking to give a base flavor to stocks, sauces, and soups; the size of the cut can range from coarse to fine depending on the cooking time.

Mirror glaze is a glossy, mirror-like coating made with chocolate, cream, sugar, and gelatin and poured over frozen cakes. When poured at a specific temperature, it forms a smooth, reflective surface. It is used as the finishing coating on modern mousse cakes.

Mise en place is weighing and chopping all ingredients and arranging them neatly in the work area before starting to cook. The term is adapted into Turkish from the French phrase mise en place. It is considered fundamental in professional kitchens for speeding up workflow.

Miso is a Japanese paste with a rich umami flavor, made by fermenting soybeans with koji and salt for months. It is used in soups, sauces, and marinades. Its color and flavor range from light to dark depending on how long it is fermented.

A mixer is an electric appliance that quickly whips and mixes ingredients with rotating beaters. There are two basic types: hand mixers and stand mixers. Mixers are used to beat eggs, whip cream, and knead dough.

Mixing is the process of combining 2 or more ingredients into a uniform whole with a spoon, spatula, or mixer. Unlike whipping, it generally does not aim to incorporate air; its purpose is simply to distribute the ingredients evenly. It is a basic preparation step in almost every recipe.

Modeling chocolate is chocolate brought to a pliable dough-like consistency by adding glucose or sugar syrup to melted chocolate. It is shaped by hand and used to make figures, flowers, and cake coverings. It can be molded much like marzipan but tastes of chocolate.

Mole is a thick Mexican sauce made by slowly simmering and grinding dried chile peppers, spices, nuts, and a small amount of dark chocolate. Its best-known variety, mole poblano, is usually served with chicken or turkey.

Octopuses, squid, and cuttlefish belong to the cephalopod group of mollusks; the term mollusk is not limited to these animals. Their texture changes with cooking method and time. Choose a method suited to the species; for safe cooking, use a food thermometer to verify an internal temperature of at least 63°C / 145°F.

Mont Blanc is a dessert made with whipped cream and fine strands of chestnut cream piped over a meringue or pastry base. The thread-like chestnut cream resembles a snowy mountain peak. The dessert is named after the highest summit in the Alps.

Mornay sauce is a creamy derivative of béchamel made by adding grated gruyère or parmesan cheese. It is commonly used in baked pasta and vegetable gratins. When poured over a dish and baked, it forms a golden crust.

A mortar and pestle is a traditional tool consisting of a thick-walled bowl and a pestle, used to pound and crush ingredients. It is used to freshly grind spices and mash garlic and walnuts. Mortars are made of stone, brass, or marble.

The mother of vinegar is a gelatinous film formed by acetic acid bacteria that accumulates on the surface of vinegar. It is the living culture that converts an alcoholic liquid into vinegar. It is added as a starter when making new vinegar.

Mousse is a light dessert whose name means “foam” in French. It is made by combining whipped cream, meringue, or whipped egg foam with a flavoring. The air trapped inside gives it a texture that melts on the spoon. It can be made with chocolate, fruit, or coffee.

Mousseline cream is a rich, firm cream obtained by whipping soft butter into pastry cream. Thanks to the butter, it holds firmly when cold and is used as a filling in layered cakes. It is the cream used in the classic fraisier cake.

Muhammara is a mildly spicy, tangy sauce made by pounding roasted red peppers, walnuts, pomegranate molasses, and breadcrumbs. It is served as a meze or sauce in Turkish and Syrian cuisines, especially in and around Antep.

A mussel beard is the bundle of fibrous threads a mussel uses to attach itself to rocks. It is tough and not eaten, so it is pulled off before cooking. This is part of cleaning the mussels during preparation.